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Monday, October 4, 2010

Thanks for following this blog, it is pretty cool that people come here for inspiration and ideas for making vegan food that rocks.

We've got a spiffy new domain and Sherri is in working diligently on migrating everything (posts, pictures and comments) over to the new digs. It still is a little dusty, but you can check it out Vegan Nosh. It should be up and fully running just in time for VeganMoFo 2010!

Once we're over the posts here will be locked except for one to remind you that we've moved. When that happens please update your RSS feeds, links, etc. We don't want to lose anyone in the transition so we're trying to give plenty of warning.

Friday, October 1, 2010

Once again we managed to be busy, busy, BUSY during the peak of tomato season. This means several pounds have sadly gone to mush on the vine, but earlier this week I went out and picked pounds and pounds. I've been hearing all about people drying them in the oven ("sun dried" for Portland) and thought I'd give it a whirl.

Several of the "Roman Candle" paste-type tomatoes sliced into quarter wedges (the long yellow ones) along with the larger cherry types and some small plum types.

A whole roasting pan full of cherry and grape type tomatoes cut in half and put face down.

Hours and hours and HOURS later the yield: 3 cups of dried tomatoes.

The verdict: I think the oven is very inefficient for dehydrating food. We've been pondering an Excalibur model and this experiment has moved it up in priority a bit. This project took over the oven for quite a while and it would be preferable to be able to turn on a dehydrator and let it run.